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Friday, July 14, 2017

A hybrid ice cream and frozen yoghurt, made for my junior Home Economics class. How can you say no to cake batter and sprinkles?

Well, now that we're in the middle of July - and arguably one of the most humid, rainiest, non-beach-worthy ones I can remember - it's finally warm enough to want to enjoy an ice cream cone (or cup). Now, if you ask me, if there isn't chocolate in some form, it's not worth it - my all time favourite is a chocolate yoghurt filled with chunks of brownie and a fudge ribbon - but when I was writing this recipe for my Home Economics class I knew it was best to stick to vanilla-based treats.

However, what kid (or adult, for that matter) doesn't like licking cake batter off the spatula now and then? That was my inspiration for this Fro-Yo / ice cream hybrid. To get the "cake" flavour I used plain ol' French vanilla cake mix, and for a confetti cake feel I tossed in a bunch of sprinkles. The creamy richness came from three sources - full fat yoghurt, a dash of heavy cream, and the secret weapon - silken tofu. The tofu acts as a bulker, as well as lending an unending creaminess and hit of protein too. Basically, think of it as similar to the eggs in a traditional ice cream, especially when it's combined with the custard powder.

Since I was making this for kids, I didn't add a shot of vodka, which would have kept things slightly softer for scooping after freezing. I did add a touch of corn syrup, which helped (you could use honey too), but I recommend letting it sit out about 10 minutes or so before trying to get a clean scoop out of it.